Preheat oven to 375. In a large roasting dish place the tomato halves skin
side down and sprinkle with garlic, vinegar and sugar. bake for 25-35 minutes.
Puree in a blender or food processor (or you can mash them by hand and push them
through a strainer with a wooden spoon but it is time consuming) and set
aside.

In a large soup pot, heat oil and sauté onion until translucent. Add beans
and cook for 2-3 minutes. Add tomatoes and stock and bring to a boil. Reduce
heat and simmer for 10-15 minutes, until slightly thickened. Season to taste
with sea salt, cayenne and black pepper. Serve in bowls with crusty bread.